Vegan lentil chilli

    1 hour 35 min

    Serve this spicy vegan chilli made with lentils on top of rice or spaghetti. Top with some finely chopped red onion, kidney beans and extra chilli sauce.

    1 person made this

    Serves: 10 

    • Seasoning mix
    • 2 tablespoons chilli powder, or more to taste
    • 2 teaspoons garlic powder
    • 30g dark chocolate, grated
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1 bay leaf
    • Lentil chilli
    • 1 tablespoon olive oil, or as needed
    • 2 onions, diced
    • 2 green peppers, diced
    • 1.5L vegetable stock
    • 200g dry lentils
    • 750ml tomato passata
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons vegan Worcester sauce
    • 120ml water, or as needed (optional)

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Mix chilli powder, garlic powder, grated chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves and bay leaf together in a bowl until seasoning mix is well combined.
    2. Heat olive oil in a casserole pot over medium heat; cook and stir onions and green pepper until lightly browned, about 10 minutes. Add vegetable stock and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato passata, apple cider vinegar and vegan Worcester sauce; simmer for 1 hour more, adding water if chilli gets too thick.
    3. Remove bay leaf from chilli. Blend some of the lentils if you prefer a thinner consistency.

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